Pork. HAM FRESH HAM LEG This is made up of the round hip bone, the aitch bone, and consists of fat covering about halfway up the leg. This has a large.

Slides:

Advertisements

Similar presentations

Meat Cuts Identification

Advertisements

Meats ID What was that??.

Stockman’s Practice Info

BEEF Source: Original slide set published by the former National Live Stock Meat Board; 36 South Wabash Avenue; Chicago, Illinois Converted to PPT.

Meat Cut Identification. Beef Top Round Steak Beef Top Round Steak The Top Round Steak is the most tender of the various round steaks. This boneless.

Meat Identification Quiz

Pork Retail Cut Session Home. Shoulder Arm Picnic Roast Shoulder Arm Roast Shoulder Arm Steak Shoulder Blade Boston Roast Shoulder Blade Steak Loin Country.

Developed by: Richard Coffey, Extension Swine Specialist, University of Kentucky Kevin Laurent, Extension Associate, University of Kentucky Warren Beeler,

Wholesale & Retail cuts

Meat Retail Cuts Pork Retail Cuts.

Pork Ham/Leg Cuts. Pork : Ham : Fresh Ham Center Slice Cookery Method –Dry/Moist Cut from center of leg. Contains top, bottom, eye and tip muscles, and.

Beef Chuck Cuts. Beef : Chuck : Arm Roast Cookery Method –Moist Contains round arm bone and may contain cross sections of rib bones. Includes several.

Beef Retail Cut Session Home. Chuck Arm Roast Chuck Arm Roast (Boneless) Chuck Arm Steak Chuck Arm Steak (Boneless) Chuck Blade Roast Chuck Blade Steak.

Pork Retail Cut Session Home. Shoulder Arm Picnic Roast Shoulder Arm Roast Shoulder Arm Steak Shoulder Blade Boston Roast Shoulder Blade Steak Loin Country.

Pork Retail Cuts s/id/Porkcuts/porkcuts.htm.

Meat Identification Lab manual – page

Where do retails cuts of pork come from?

Meat Identification Slide Set STUDY GUIDE

Pork Jowl Cuts. Pork : Jowl : Smoked Pork Jowl Cookery Method –Moist Square-shaped cut from neck (jowl) area. Cured and smoked.

Bonus Round Interactive Session Home To answer the question, click on the photograph you think is the correct answer. A correct answer will give APPLAUSE.

To Start Meat Cut Identification Go to Slide Show on Task Bar Click on View Show Once on Full Screen Click on the Continue Button Continue.

Beef – Round – Bottom round boneless. Beef – Round – Bottom Round Rump Roast.

Meats Retail Cuts. Brisket whole (bnls) Brisket Beef.

Pork Retail Cut Interactive Session Home To answer the question, click on the photograph you think is the correct answer. A correct answer will give.

Beef Various Meats Moist Beef for Stew Pork Ham or Leg Dry Shank portion smoked.

Beef. Round Round Steak This steak is identified by the round leg bone and three muscles. At the top of the screen is the top round, at the lower left.

Beef Retail Cut Session

2001 Retail Cut ID Click on each picture to reveal the name of the retail cut.

Livestock Skillathon Retail Meat Cuts Identification #1.

Meat Identification FFA. Beef Brisket Corned Moist.

2002 Retail Cut ID Click on each picture to reveal the name of the retail cut.

30 ID Cuts. Lamb, rib, rib roast Pork, loin, blade chop.

MEAT SCIENCE BEEFPORKLAMB. BEEF CARCASS ROUND ROUND STEAK/BNLS EYE ROUND STEAK/ROAST BOTTOM ROUND STEAK/ROAST TOP ROUND STEAK/ROAST TIP STEAK/ ROAST/CAP.

Lamb Retail Cut Session

Lamb. LAMB Small cuts Dark red in color Small bones.

Lamb ID. Breast Leg Loin Rib Shoulder Variety Lamb ID Breast.

Retail Meat ID Test #

2007 State Placing. Pork Arm Roast Slide 1 Pork Arm Roast Slide 2.

Cuts of Pork and Lamb Lesson 4 Unit – Meats Advanced Livestock.

 Pork  Ham/leg  Pork fresh ham center slice  Dry/moist.

Pork Retail ID Cuts.

General Meat Carcass Information

Class of Beef Ribs Class of Beef Ribs - Results.

State Meats CDE 2000 Photos of Meat Cuts with key Written by Dr. Fred Rayfield and Dr. Frank Flanders Georgia Agricultural Education, Curriculum Office.

Beef Retail Cuts Beef7-1.htm.

Retail Quiz 15 Cuts 45 Seconds/Slide

Beef. Round Bottom Round Roast Cut from the outside of the round. It has a trapezoidal shape elongated muscling & slight fat cover.

Meats ID CDE Practice Based on the 2003 Georgia State Meats CDE By: Dr. Frank Flanders,Tiffany Prather and Jennie Simpson Georgia Agricultural Education.

Meats CDE Practice 2000 Photos of Meat Cuts with key Written by Dr. Fred Rayfield and Dr. Frank Flanders Georgia Agricultural Education, Curriculum Office.

2016 State Qualifiers Contest Retail ID. Lamb, Various, Shank, M.

Meat! FFA Meat Judging. Beef Round Top Round Steak B

Beef Chuck Arm Pot-Roast Moist heat Roast section.

BOTTOM ROUND ROAST (BNLS)

Meats ID CDE Practice Based on the 2003 Georgia State Meats CDE

Meats Retail Cuts PORK 1.

Study the Primals! Then Proceed.

State Meats CDE 2000 Photos of Meat Cuts with key

To Start Meat Cut Identification Go to Slide Show on Task Bar

Courtesy of Kinzie Burtrum (2016) Source

Enterprise: Animal Science

Pork Retail Meat Cuts Developed by:

TENNESSEE 4-H MEAT JUDGING PRESENTATION Pork Retail ID

Presentation transcript:

Pork

HAM

FRESH HAM LEG This is made up of the round hip bone, the aitch bone, and consists of fat covering about halfway up the leg. This has a large amount of muscling.

Fresh Ham(Leg) Center Slice This cut is sliced from the center area of the pork ham. The cut is seldom more than one inch thick. It contains the leg bone and top, bottom, and eye muscles.

Pork Fresh Ham(Leg) Rump Portion This is taken from the area next to the sirloin. It contains the round leg bone, muscle system characteristic of the leg and the aitch bone should be exposed.

Pork Fresh Ham Shank Portion This portion of the fresh ham is the lower leg (shank) portion of the pork ham wholesale cut

Pork Smoked Boneless Ham This retail cut contains no bone and has a thin layer of fat covering. It is smoked and cured and comes from the pork ham wholesale cut.

Pork Smoked Whole Ham This comes from the fresh whole ham that has been cured and smoked. The aitch bone and hip bone are in this portion of the pork ham.

Pork Smoked Ham Rump(Butt) Portion The small dark area near the top is the aitch bone. The aitch bone is the key to identifying this retail cut

Pork Smoked Ham Shank Portion This cut is the lower leg (shank) portion of the cured and smoked pork ham wholesale cut.

Loin

Blade Chop This cut comes from the blade end of the loin. It contains several muscles and the blade bone as the roast.

Blade Roast This roast contains part of the blade bone, rib bones, and the backbone. The muscles are separated by seam fat.

Loin Chop This cut has the same muscle and bone structure as the beef loin t-bone steak.

Center Loin Roast Most desirable loin from the pork carcass which contains the characteristic T-bone with eye muscle and tenderloin.

Sirloin Chop The pork loin sirloin chop contains portions of the hipbone and backbone.

Sirloin Roast This comes from the sirloin end of the loin and contains the loin eye muscle, tenderloin, backbone, and hipbone.

Smoked Loin Chop This is made by curing and smoking a fresh pork rib chop. The lean muscle will have a similar color to cured ham.

Smoked Pork Loin Canadian Style Bacon Cured and smoked eye muscle of the pork tenderloin. It contains no bone and has little fat.

Boston Shoulder

Shoulder Blade Steak This cut is from the Pork Shoulder Blade Boston Roast. It contains the blade bone and several muscles.

Shoulder Blade Boston Roast Roast is square in shape from the top portion to the whole shoulder. It contains several muscles and the blade bone.

Picnic Shoulder

This cut comes from the Pork Shoulder Arm Picnic Roast by slicing across the picnic. The round arm bone is located in the upper center.

Shoulder Arm Picnic Roast This roast contains the shank bone, the arm bone, and a portion of the blade bone. The arm bone will not be visible on the cut surface. This cut comes from the lower portion of the shoulder.

Smoked Picnic Whole This is fresh pork shoulder picnic that is cured and smoked. The retail cut is usually roasted or sliced and fried.